Carrot Cake Cupcakes
Ingredients
The cupcakes
-
1¾
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
cinnamon
-
¾
teaspoon
sea salt
-
½
teaspoon
baking soda
-
½
teaspoon
ground ginger
-
½
teaspoon
nutmeg
-
½
cup
brown sugar
-
½
cup
cane sugar
-
½
cup
vegetable oil
-
2
large
eggs
-
⅓
cup
milk
-
1
teaspoon
vanilla extract
-
2
cups
finely grated carrots
The frosting (optional)
-
cream cheese
for frosting
-
butter
for frosting
-
powdered sugar
for frosting
-
vanilla extract
for frosting
-
crushed pecans or walnuts (optional, for topping)
Instructions
- 1. Preheat the oven to 400°F and prepare a 12-cup muffin tin with grease or liners.
- 2. In one bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
- 3. In another bowl, whisk together the wet ingredients: brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the grated carrots.
- 4. Combine the dry ingredients with the wet ingredients and mix until just combined.
- 5. Scoop the batter into the muffin cups using a ⅓-cup measuring cup.
- 6. Bake for 16 to 20 minutes until the tops spring back and a toothpick comes out clean.
- 7. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
- 8. Once cooled, top with cream cheese frosting and crushed pecans if desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
You might also like